Asparagus Pasta with Garlic Balsamic Vinaigrette

Nothing compliments a barbecue better than a fresh and cool pasta salad.  This is a simple, and delicious way to make warm weather pasta weather. 

Ingredients:

2 cups cherry or grape tomatoes sliced in half

2 cups asparagus chopped into 1 inch pieces

1 box or bag of fettuccine (or other long pasta)

Sauce:

2 cloves garlic finely minced

1/2 cup olive oil

2 tbsp balsamic vinegar

1 teaspoon  dried oregano

1 tbsp fresh basil chopped

1/2 teaspoon salt and pepper each (or to taste)

Start by boiling water, add the asparagus to the boiled water for 5 minutes or until tender.  Remove from water and immediately place in ice cold water to keep color and texture.  Add a tbsp of salt to the water and add pasta.   

In a separate pan, heat up 1 tbsp of the olive oil, until hot.  Add the garlic and cook briefly until it just starts to turn blonde.  Remove from heat immediately and add remaining oil, herbs and balsamic.  Whisk together to emulsify.  (this can be done in a blender as well to get it more incorporated if you don't want to whisk.

Cook pasta according to instructions, and strain.  Add the asparagus, tomatoes, and the sauce.  Toss and let cool. That is is.  Super elegant, and very tasty. Enjoy!

Caramelized Apple, Pear and Onion w/ Gorgonzola bruschetta

In light of our recent trip to the new Italian joint I wrote about a few weeks ago, we adventured into another type of Bruschetta...and it was a trip worth taking.

Ingredients:

Sliced baguettes (1/2 inch thick)

1/2 yellow onion sliced into 1/4 rings

1 pear thinly sliced

1 apple (Macintosh or pink lady works fine) thinly sliced

1 tbsp butter

1 tbps olive oil

gorgonzola

Proscuitto (optional)

flat leaf parsley

In a pan, over medium heat, cook the pear, apple and onion with the butter until they are brown and caramelized.  Let cool.  Toast the baguettes with the olive oil spread over the top in a 400 degree oven for 3-5 minutes until toasted.  Remove from the oven and top with a small amount of the cheese, prosciutto if wanted, and a small portion of the pear, apple and onions.  Place back in the oven for another 3-5 or until the cheese is good and melted.  Top with the parsley and serve.  This one is a keeper

Grilled Cheese and Tomato Soup

I have been a little under the weather the past few days. I promised myself that I would be better at sharing some recipes that we have tried...but I couldn't even look or think about food. Things are all better now, so I figured I would share this recipe...comfort food at its finest. The recipe claims that it is the "best grilled cheese and tomato soup" and I am not going to lie, it is pretty darn good. Plus it comes together so quick. My kind of meal for sure! 

Source: Everyday Occasions

Ingredients:

Tomato Basil Soup

3 cloves garlic, minced

olive oil

2 - 14 oz cans of crushed tomatoes

1 - 14 oz. can of whole tomatoes

2 cups chicken or vegetable stock

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon pepper

1/4 cup heavy cream

fresh basil

Parmesan cheese

In stock pot, saute garlic in olive oil. Add crushed tomatoes. Then add whole tomatoes, squeezing them into the pan to break up the tomatoes. Add stock, cream and seasonings. Simmer on medium for 15 minutes. Top with parm and basil before serving.

Grilled Cheese

Italian Bread (or Sour Dough)

Sharp Cheddar Cheese

Provolone Cheese

Swiss Cheese

butter

Add one slice of each of the cheese onto bread. Butter top and bottom of bread. Cook over medium heat on a hot skillet for about 2-3 minutes on each side, or until cheese is melted. 

Black-Eyed Pea Salsa

Over the weekend we had a "Murder Mystery" party with some of our friends. (Thanks Carrian for the game!) Brooks wanted to do a Southern/New Orleans theme for our menu. I was a little weary because I know some of our friends are a little picky...but I think it turned out great! The food was great...the company was fabulous...and the game was so much fun. If you haven't ever done a Murder Mystery, you must. The bad part is that you can only play the game once, but just pass it on to someone else when you are done. They will thank you for it!

This salsa is a change up to the normal cowboy caviar. I love this twist, and I think the sour cream really made the recipe. Enjoy!

Source: adapted from Taste of Home

Ingredients:

2 cans black-eyed peas, rinsed and drained

3 tomatoes, chopped

1 green pepper, chopped

1/2 red onion, chopped

4 green onions, sliced

1 garlic clove, minced

1 cup Italian salad dressing

1/4 cup sour cream

1/4 cup fresh parsley, minced

Tortilla Chips

Combine vegetables and peas. In separate bowl, mix dressing and sour cream. Add to pea mixture and toss. Refrigerate for 4+ hours before serving. 

Eggplant Lasagna

I don't even have a picture of this...which is a shame. I will be the first to admit that I am not an eggplant lover. But I might have been converted after this recipe. Thanks Jen for a great recipe!

Ingredients:


1 eggplant, thinly sliced
4 large tomatoes, thinly sliced
1 zucchini, thinly sliced
Parmesan, Asiago, Mozzarella or Swiss cheese, grated (can use any one of these cheeses – I used Asiago)
Fresh Basil, minced
Fresh Thyme, minced
Olive oil
Salt & freshly ground Pepper


Drizzle olive oil in bottom of 9x13 glass baking pan. Lay eggplant slices on bottom of pan. Lay tomato on top of eggplant. Drizzle olive oil over tomatoes Add basil, thyme, salt and pepper. Sprinkle cheese on top (enough to cover, but not smothered). Lay zucchini on top of cheese. Lay tomato on top of zucchini.
Drizzle olive oil over tomatoes. Add basil, thyme, salt and pepper. Sprinkle cheese on top. Cover with tinfoil. Bake at 350 degrees for 1 hour. Remove tinfoil the last ten minutes of baking. Serve warm out of oven.

Caprese Skewers

One of the first things I think about when I think of the food in Italy is the fresh mozzarella. We were lucky enough to attend an event at a castle when we were in Rome two years ago. We had the most amazing appetizers. Mozz was one that I kept going back to. So why not incorporate a little tomato with the mozzarella, for a perfect combination. This idea isn't new, but if you haven't tried it, you will want to.
Oh how I wish I had a better picture of these. Sorry. But you get the idea. This is a super easy appetizer for any party. I think they would look really cute in a bunch of mason jars on a table for the guests to grab one...or two!

Ingredients:

1 pint cherry tomatoes

1 bunch basil leaves, cut in half

fresh mozzarella cheese

balsamic vinegar

cracked pepper

skewers

Layer tomato, mozzarella, and basil on skewers. Drizzle with balsamic vinegar and a little cracked pepper and serve. 

Watermelon Arugula and Feta Salad

My friend Julie, from www.julieburtonphotography.com, made this awesome salad for the 4th of July BBQ. I am not going to lie, I was a little nervous at first, because I have a hard time mixing fruit with vegetables. But seriously...this salad is my absolute new favorite. Seriously. Don't be afraid to try it. The ingredients all go so well together. If you want to add a little something to it, try adding some candied pecans, or maybe some sliced chicken.

Source: www.skinnytaste.com
Ingredients:

3 cups seedless watermelon, cubed
1 cup crumpled feta
7 oz arugula
1/4 of a small red onion, thinly sliced
2 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and pepper to taste

Whisk together vinegar, olive oil and salt and pepper. Toss with all the remaining ingredients.

Greek Caprese Salad

This is a light Greek take on an Italian classic.  Perfect for your hot summer barbecues....



Ingredients:

2 cucumbers peeled and cubed

2 vine ripened tomatoes peeled and cubed

8 oz of feta cheese cubed

1/2 cup Kalamata olives

1 tbsp fresh chopped dill

2 tbsp extra virgin olive oil

Toss all the ingredients in a bowl, and chill for at least an hour before serving.  This simple step will produce one of the most fresh and satisfying salads you will ever have.

Pesto Cream Sauce

****REPOST!!****
This has been our top recipe for the past 30 days...I figured since we have so many new readers, you won't want to miss this one!

We love pesto in our family. The kids even love it. There is nothing better then a creamy pesto sauce...and it goes perfect with gnocchi (which we will be posting the recipe for that on Thursday). It also works with any other pasta as well...and it is super easy! 

Start by making the regular pesto sauce.

2 cups basil

2 cups Parmesan cheese

1 medium garlic clove

1 tsp salt

1 tsp pepper

1/2 cup toasted pine nuts

1 1/2 -2 cups of olive oil

Mix all the dry ingredients in a food processor until finely chopped. Mix in the olive oil while blending on high speed until completely Incorporated and the consistency you like.

Then for the cream portion.

3 tablespoons butter

2 tablespoons flour

2 cups heavy whipping cream

1 cup Parmesan cheese

Pesto

Melt the butter, and then add flour. Once the roux is created, add the cream. Stir until warm. Add cheese. Once the Parmesan cheese is all melted, add the pesto. Stir  and keep warm until ready to add to pasta.  

Fresh Vegetable Pasta Salad

This recipe is quick, simple and super fresh.  Spring is upon us, and vegetables are king.  A quick boil of water, and you have a wonderful dish in minutes.

Ingredients:

Farfale Pasta

1 bunch asparagus

2 Roma tomatoes diced

1 cucumber peeled and diced

1/2 large red onion

1 cup pitted green olives

1 cup diced fresh mozzarella cheese

2 tblsp olive oil

2 tblsp balsamic vinegar

1 tsp lemon pepper

salt and pepper

Start by boiling your water for the pasta and asparagus.  Be sure to salt the water well.  Chop your asparagus into thirds, and place into the boiling water for 5-7 minutes or however you like your asparagus cooked.  Remove from the water, and place in a bowl of ice water to stop the cooking, and keep the green color.  Next add the pasta to the water and follow cooking instructions.  Remove the asparagus from the ice water and toss with the lemon pepper and some salt.

Once the pasta is cooked, remove from the water. Toss together in a bowl with the oil, vinegar, vegetables, salt and pepper, and the cheese.  Top with some Parmesan, and enjoy.  Simple, and super good.

Lemon Pepper Broccoli

We made this for dinner one night, and my seven year old ate the whole bowl! He LOVES broccoli!

Ingredients:

1 large bunch of broccoli, cut into bite size florettes

2-3 tablespoons olive oil

1 lemon

lemon pepper 

Cut broccoli into bite size pieces. Layer broccoli onto a cookie sheet. Drizzle with olive oil. Then juice one lemon over the top. Then sprinkle with lemon pepper (don't add to much or it will be really lemony). Broil on high for 5-6 minutes. 

Sushi Night...and DownEast Home Review and GIVEAWAY! (CLOSED)

Sushi is one of those things that I was so intimidated to make. When Brooks' Mom visited us, we had sushi night...and she taught us what to do. We now have regular sushi nights. Sushi is one of those things that you can make simple, with just shrimp and veggies and it tastes amazing. Wouldn't it be fun to have your friends over, and you all can roll your own sushi rolls? We need to do that with our friends! 

Ingredients:

2 cups Sushi rice

2 tbsp rice wine vinegar

2 cups of your favorite fresh vegetables sliced thin (cucumber, carrots, avocado, zucchini, etc)

1/2 lb small shrimp peeled, boiled and de-veined (optional)

1 package of Seaweed paper (or rice paper if you are scared)

1 tube of wasabi

Start by cooking your rice as instructed.  Toss fluff the rice with your hand while adding the vinegar. This is done by pouring it over a large wooden spoon and spreading it evenly over the rice.  On your sushi rolling mat, tear off a piece of plastic wrap that is the same size.  Start with a palm full of rice.  Spread it out over the plastic wrap evenly and thin.  (Tip: moisten the tips of your fingers with water to help spread the rice without it sticking to your hands) Once the rice is spread, place down your seaweed or rice paper (wet your rice paper first) and spread a small amount of wasabi directly on the paper. WARNING not too much!! :) Then place your veggies and or shrimp on top of that.  

Now the roll!!  This is somewhat easy, but does take practice.  Start by rolling it up until plastic touches plastic.  Then, using one hand to keep it tight, pull the mat and plastic and with the other help it roll up so that the rice sticks to the rice.  Do this controlled and slowly until the roll is finished.  Press it all over so that the roll stays tight.  Finish it up by removing the plastic and cutting into 1 inch pieces with a sharp knife.  

That is all.  Serve that with soy, more wasabi, and some pickled ginger to cleanse the palate.  I hope you aren't scared and try this.  I know you will love it.

I don't know about you, but I LOVE DownEast Home. I could spend a few hours there looking at their furniture and accessories. Every time I go in, I pick up something new for my home. They have BRAND NAME furniture...which we have purchased a few pieces for our bedroom from DownEast. We are needing to get a king sized bed...and I will be purchasing one from DownEast Home! 

My most recent trip, it was all about entertaining. I picked up a great serving tray, a cake platter, and a few decor items to spruce up my home.
Having three little kids, getting a babysitter can be expensive (and I feel bad asking my parents all the time:))...so we need to get creative on date nights. We try to have a fun dessert night (with candles) when the kids are in bed. We also like to have friends over for dinner or games. We always need serving trays and plates to entertain our guests with...and you can get them right at DownEast Home!

Win It: Get excited....one lucky person will win a $100 Gift Certificate to use at DownEast Home...the possibilities are endless (new furniture, decor, serving dishes...you will have so much fun!). Sorry friends all over the country....this giveaway is only for Utah and Idaho since you have to pick up your gift certificate at a store near you!

And one more thing....if you either print out this post, or bring your phone in (showing this post) to DownEast Home, you will get 20% off your home goods purchase (clothing not included)!!! Now that could really help you get a new dining room table, or couch! Offer is only available once per person, for the next two weeks. 

(MANDATORY) Tell us how you are going to entertain at home this year!

Extra options:
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Details:
Make sure to leave separate comments for each entry. Open to Utah and Idaho only! Contest ends February 2nd at 11:59 PM and winner will be chosen by Random.org generator. When winner is announced you will have until Sunday to claim your prize, or a new winner will be chosen.  

Bean and Tortellini Soup

 I am on a soup kick lately. Maybe because I am always frozen. But I am pretty sure we eat soup twice a week. I was only half watching Food Network, and Giada made this awesome soup. I didn't write down her ingredients, so I am hoping this is close enough! This recipe is super quick, super easy, and super good! You can also make it vegetarian by omitting the pancetta and using vegetable broth instead. You will have this on the table in less than 30 minutes...so it is perfect for a busy day! Enjoy!

Serves 6

Ingredients:

Olive Oil

4-6 ounces Pancetta, chopped

1 Onion, diced

6-8 Baby Carrots, shredded

1 Garlic Clove, minced

3 cups Kale, chopped

1 can Cannellini Beans (any white bean will do), rinsed and drain

3 cans Chicken Broth

1 (9 ounce) package Cheese Ravioli

salt and pepper to taste

In a large stock pot heat olive oil. Then add pancetta, onion, carrots and garlic. Cook until pancetta is fully cooked. Add chicken broth, beans and kale. Turn heat up, and wait for a boil. Then reduce and add ravioli and cook until tender. Add salt and pepper to taste. Serve with freshly grated parmesan cheese.

Black Bean and Chicken Over Couscous

Once again, my friend Jill provided another awesome recipe. I love the unique flavors of the dish. Also, a friend of mine says she makes this vegetarian by omitting the chicken. I would say just add another can of black beans and a little more salsa to do that. 

Ingredients:

2 chicken breasts

1 cup salsa

1/4 cup water

1 tablespoon honey

3/4 teaspoon cumin

1/2 teaspoon cinnamon

2 tablespoons craisons

1 can black beans, rinsed and drained

1 tablespoon olive oil

1/4 cup chopped almonds

2 garlic cloves, minced

cilantro

couscous 

Brown almonds in olive oil, the reserve for later use. Cut chicken into bite size pieces and saute in pan with olive oil until fully cooked. In a bowl, mix together the salsa, water, cumin, cinnamon, craisons garlic, and black beans. Add mixture to the chicken. Simmer on low for 20 minutes. Cook couscous as directed on package in a separate pot. Add almonds and cilantro when serving as garnish.

Cheesy Manicotti

I got this recipe from my friend Julie months ago. I always get nervous making new pasta dishes for Brooks. But he was really impressed! This is a great meatless meal, and our family loved it! 

 
1 8oz manicotti shells
2 cups Spaghetti sauce (jarred or homemade)

Mix the following together;
1 C. cottage cheese
1 C. ricotta cheese
1 C. mozzarella
1 C. parmesan
1 Tbsp. basil
1 tsp. minced garlic
1 egg
 
Boil manicotti as directed on package. Make sure that they are al dente. Let cool. Then fill mancotti with cheese mixture.  Line  9x13 pan with spaghetti sauce, place noodles in pan, pour over more spaghetti sauce.  Cover with foil and bake at 350 for 15 minutes, remove foil, top with parmesan cheese and bake for an additional 10 minutes. Enjoy. 

Cottage Cheese Salad

Everyones gardens should be in full bloom now, so this is great to use your tomatoes and green onions! If you need an easy side, or a snack this is perfect. We usually eat ours plain, but it also tastes great if you put it on some ritz crackers!

Ingredients:

1 32 ounce container of Cottage Cheese
2 tomatoes, diced
Green onions (use as much as you like:)), chopped
salt and pepper to taste

Dice tomatoes and chop green onions. Mix into cottage cheese. Add salt and pepper to taste. Chill and serve.

Pasta Al Forno Vegetarian

This is a spin we did on one of our favorites, pasta al forno. My mom isn't much of a meat eater, and in fact won't eat much of anything that had a pulse.  As a result, I have learned to adjust some of our meals to please her.  This last week, she was in town from Florida to enjoy the beauty of mountains, and to run a half marathon with me.  This was a perfect carb load the night before...

Serves 6-8
Ingredients:

1 package of pene or rigatoni pasta cooked for 3/4 of the time suggested

3 large cans whole peeled tomatoes

2 garlic cloves minced

1/2 yellow onion chopped

1 cup chopped cremini mushrooms

2 tbsp olive oil

2 tsp crushed red pepper

2 tbsp dried basil

1 tsp salt

1 tsp pepper

3 cups shredded mozzarella

2 cups ricotta cheese 

1 eggplant sliced to 1/4 inch slices

1 zucchini sliced to 1/4 inch slices (lengthwise) 

1 cup grated Parmesan

Start by boiling your water for the pasta.  In a large saucepan heat up the oil, and add the onion, mushrooms, and garlic.  Once onions are softened, add the tomatoes.  Add in the dried spices, salt and pepper, and bring to a boil.  Boil for 10 minutes stirring often. Reduce heat and let simmer for 20 minutes or so. (Hint: If it gets too thin add a cup of water, and continue to cook.

While sauce is cooking, slice up your zucchini and eggplant. Brush a little bit of olive oil on both sides of the slices, and on the grill or a grill pan grill them for a few minutes per side.  Once you flip them, sprinkle a little bit of Parmesan cheese on top.  Set aside.

Strain the 3/4 cooked pasta, and add to the sauce.  Toss around for 1-2 minutes.  Then, similar to a lasagna, layer the pasta in a lasagna dish.  Start with a layer of the pasta and sauce, then put  a layer of ricotta cheese, then a layer of the grilled vegetables, then another layer of pasta, then mozzarella cheese.  Continue until your pan is full.  Top it with the rest of the cheeses, and the Parmesan.  Cook in the oven at 375 for 15-20 minutes or until cheese begins to brown.  Serve in squares similar to lasagna.  Perfect pre-race food, perfect for vegetarian company, or better yet, perfect for dinner tonight!!

       

Blue Cheese and Pear Pizza

I recently saw a similar pizza on a menu, and thought I had to give it a try.  This is the perfect combo of sweet and savory.  This is so simple and yet elegant enough to charge tons.... if you charged for your food :).

Toppings are for 1 pizza


Dough


1/2 large yellow onion sliced thin
2 large pears cut into small slices
2 tbsp olive oil
1 cup baby arugula
1/2 cup crumpled blue cheese


In a saucepan use 1 tbsp of the olive oil and saute the onions and pears together until they caramelize, takes about 5 minutes.  Add the baby arugula at the very end to just wilt.  Top your pizza dough first with the remaining oil, then the toppings.  Sprinkle the blue cheese all over and cook.  Takes about 10 minutes at 450 degrees.  Serve immediately.  Simplice and spectaculare!!!!

Greek Pasta Salad

Last week we went to Harmon's to grab something fast to eat for dinner. Brooks bought a Greek Pasta Salad...dang, it was so good! We knew we had to recreate it. So here is what we came up with. The flavors are so amazing and work so well together. My favorite part is the feta cheese. Feel free to add or subtract whatever veggies you think! Yum! This salad comes together so quickly, it is perfect for dinner, or a barbeque.

Ingredients

1 box orzo pasta

1 cucumber, chopped

1/4 red onion, chopped

1 yellow bell pepper, chopped

10 green olives, drained and halved

1/2 cup sun-dried tomatoes

2 cups chopped fresh spinach

1/2 cup feta cheese, crumbled

Dressing

1/2 cup olive oil

1 garlic clove, minced

1 tablespoon balsamic vinegar

2 tablespoons lemon juice

1/2 teaspoon garlic powder

1 teaspoon oregano

1 teaspoon dill weed

Cook pasta as directed on box. Drain and let cool. Then combine all other ingredients. For the dressing mix in blender, or shake/whisk well. Toss over salad and refrigerate for at least an hour.

Smashed Potatoes

I have a blog that I visit daily, Annie Bakes. I just love it. She has such a fun style and always has creative recipes. I saw this recipe for potatoes a month ago, and new it would be a perfect change to the regular baked potato. For once we did not have any fresh or grated parmesan...just the powdery kind. I still loved them either way, and I know you will too!

 
Ingredients:

Small potatoes
olive oil
parmesan cheese
salt and pepper

Wash your potatoes, then boil for about 30 minutes. Remove, and put on a baking sheet. Smash the tops of them. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 375 for 15 minutes. Then top with parmesan cheese and bake for another 5 minutes.